Tuna Kabobs

• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon sesame oil
• 1/4 cup dry white wine
• 2 tablespoons soy sauce
• 1 teaspoon dark corn syrup
• 1/4 teaspoon ground red pepper
• 3 tablespoons tahini
• 4 (1-inch-thick) tuna steaks (about 1 1/2 pounds)
• 2 (14-ounce) cans artichoke hearts, drained and halved
• Garnish: Spinach leaves

1. Saute ginger and garlic in hot sesame oil in a small saucepan over medium-high heat for 2 minutes. Stir in wine and next 3 ingredients. Remove from heat, and stir in tahini. Keep tahini sauce warm.
2. Cut tuna into 20 (1-inch) pieces. Thread tuna and artichokes alternately onto 6-inch skewers.
3. Grill, covered with grill lid, over high heat (400u0b0 to 500u0b0) about 3 minutes, turning and basting with tahini sauce. Serve with Spinach Rice. Garnish, if desired.

ginger, garlic, sesame oil, white wine, soy sauce, corn syrup, ground red pepper, tahini, tuna, hearts

Taken from www.myrecipes.com/recipe/tuna-kabobs (may not work)